Mcclements Menu Jobs in Usa

Executive Chef 

Lefty’s Alley & Eats is unique destination in Delaware, bringing people together through interactive entertainment and unexpectedly high-quality food and beverages. We will be opening our new location at the Grove in Newark, DE in June 2026. We are currently in search of an Executive Chef to oversee all kitchen operations within our 55,000 square foot venue. This position will begin approximately April 13, 2026

Position Summary 

The Executive Chef serves as the culinary leader and figurehead of the kitchen and food & beverage operations at Lefty’s Alley & Eats. This role is responsible for upholding and advancing the company’s culinary standards while leading, training, and inspiring a high-performing kitchen team. 

The Executive Chef oversees all kitchen operations, including food purchasing, preparation, quality control, sanitation, cost management, staff development, and compliance with health and safety regulations. This position plays a key leadership role in fostering a positive, professional culture that promotes accountability, teamwork, confidence, and morale. 

Key Responsibilities 

• Ensure all food is consistently prepared and presented in accordance with established recipes, portioning, cooking, and plating standards. 
• Maintain compliance with all health, safety, sanitation, energy management, and preventive maintenance standards. 
• Implement and enforce standard operating procedures related to food quality, cost control, and revenue management. 
• Oversee all aspects of kitchen staff management, including recruiting, interviewing, hiring, training, performance evaluation, discipline, and termination as needed. 
• Conduct onboarding and orientation for new kitchen team members, ensuring understanding of company policies and departmental procedures. 
• Develop seasonal and calendar-driven menus that provide a fresh and engaging culinary experience throughout the year. 
• Ensure full compliance with all applicable federal, state, and local laws related to labor, food safety, sanitation, and alcoholic beverages. 
• Develop, implement, and maintain policies and procedures for the food and beverage departments. 
• Manage purchasing, receiving, and storage of all food and supplies to ensure proper quality, quantity, and cost control. 
• Evaluate and introduce new culinary techniques and presentations to enhance guest satisfaction while managing food costs. 
• Collaborate daily with the General Manager to achieve the highest level of guest satisfaction at optimal cost. 
• Address guest feedback and complaints promptly and professionally, recommending or implementing corrective actions as needed. 
• Maintain the cleanliness, organization, and overall condition of all kitchen equipment and food & beverage facilities. 
• Enforce employee appearance and dress code standards. 
• Review and approve product invoices and submit them to accounting in a timely manner. 
• Oversee physical inventory counts and provide accurate reporting to the accounting department. 
• Partner with other managers to ensure proper reconciliation of point-of-sale systems and revenues. 
• Audit and approve weekly payroll. 
• Collaborate with management to plan and execute special menus, promotions, and food & beverage offerings. 
• Work closely with group sales and event managers to ensure exceptional execution and client satisfaction for events and parties. 

Daily Operational Duties 

• Oversee daily opening and closing procedures for the restaurant. 
• Ensure consistent station set-up and readiness for each service. 
• Partner with management to promote upselling of new menu items and specials. 
• Manage staff scheduling and timekeeping. 
• Report on maintenance and equipment needs to the General Manager. 
• Support operations during high-volume or emergency situations as needed. 
• Maintain organization, cleanliness, and compliance across all food and beverage storage areas. 

Qualifications & Skills 

The Executive Chef must demonstrate comprehensive knowledge of food and beverage operations, a strong sense of hospitality, and effective leadership skills. This role requires excellent communication, organizational, and collaboration abilities, along with experience coordinating special events from both back-of-house and front-of-house perspectives. 

The Executive Chef will be responsible for planning and executing special event culinary stations, developing new concepts, contributing to menu innovation, and assisting with event layouts and flow. 

Equal Opportunity Employer 

Lefty’s Alley & Eats is an Equal Opportunity Employer. We are committed to providing a workplace free from discrimination based on race, color, sex, religion, national origin, age, disability, pregnancy, sexual orientation, or any other protected status under applicable law. This policy applies to all aspects of employment, including hiring, promotion, discipline, and termination. 

Position Summary: Are you tired of not being home on nights and weekends? Do you want to make dinner for your family again or at least have a life outside of work? Do you want to be more creative in the kitchen where your expertise and talent as a chef are valued?

We are seeking a talented and passionate Personal Chef to join our team. The ideal candidate will have a strong background in nutrition, professional kitchen experience, and a knack for recipe development. A deep passion for healthy cooking, expertise in ingredient replacement, and the ability to learn quickly on the job are essential. Additionally, the candidate must have experience working with clients and excellent communication skills.

About Us: We are a health and wellness-focused brand known for our personal chef services for meal prep, events and cooking classes. We specialize in catering to individuals and families with dietary restrictions, allergies, and healthy lifestyles.

Key Responsibilities:

Plan and prepare nutritious, flavorful meals tailored to clients’ dietary needs and preferences.

Develop and test new recipes, ensuring they meet high standards of taste and nutrition.

Demonstrate expertise in ingredient replacement to accommodate dietary restrictions and preferences (e.g., gluten-free, dairy-free, vegan, kosher).

Maintain a clean, organized, and efficient kitchen environment at all times.

Shop for high-quality ingredients, ensuring freshness and nutritional value.

Communicate professionally with clients to understand their dietary requirements, preferences, and feedback.

Stay updated on culinary trends and nutrition research to continuously improve menu offerings and cooking styles.

Adapt quickly to new kitchen tools, techniques, and client needs.

Manage inventory and budget for kitchen supplies and ingredients in each client’s home.

Qualifications:

Certification in Culinary Arts or equivalent in past experience

Background in nutrition or a relevant certification is highly preferred.

Minimum of 1 year of kitchen and cooking experience.

Experience in recipe adaptation and creation.

Strong understanding of ingredient replacement for various dietary needs and healthy cooking techniques.

Excellent communication and interpersonal skills.

Ability to work independently and as part of a team.

High level of professionalism and client confidentiality.

Flexibility to accommodate varying client schedules and dietary requirements.

Additional Requirements:

Valid driver’s license and reliable transportation.

Ability to lift heavy items and stand for extended periods.

Willingness to undergo a background check.

Benefits:

Competitive salary based on experience.

Opportunities for professional development and continuing education.

Positive and supportive work environment.

How to Apply: Interested candidates should submit their resume, cover letter, and a sample menu or portfolio of their work via email at

We are an equal-opportunity employer and welcome applicants from all backgrounds to apply.

Candidates must be legally authorized to work in the United States.

Job Title: Executive Restaurant Chef

Location: Philadelphia

Employment Type: Full Time

Start Date: ASAP

Position Summary

A flagship, high-profile restaurant in Philadelphia is seeking an exceptionally talented Executive Restaurant Chef with a strong Michelin background to lead its culinary vision. The incoming chef will take full creative and operational ownership of the kitchen with the goal of achieving a Michelin Star.

This opportunity is ideal for a current Executive Chef with Michelin-rated experience or a highly skilled Sous Chef from a Michelin-starred kitchen who is ready to step into their first major leadership role.

The position also oversees a high-volume, three-meal-period dining operation, requiring exceptional leadership skills, refined technique, and the ability to manage a large and dynamic team.

Key Responsibilities

• Lead all culinary operations for a flagship restaurant with Michelin ambitions
• Drive menu development, culinary innovation, and the execution of sophisticated, high-standard dishes
• Maintain Michelin-level precision in technique, consistency, and presentation
• Oversee and mentor a large kitchen brigade, fostering a culture of excellence and professionalism
• Manage a high-volume, multi-outlet, three-meal-period dining environment without compromising quality
• Create and enforce culinary SOPs, recipe standards, and quality control systems
• Collaborate with senior leadership on brand vision, menu evolution, and guest experience enhancements
• Ensure strict compliance with food safety, sanitation, and hygiene standards
• Train and develop sous chefs and junior chefs to support long-term talent growth
• Manage food cost targets, ordering, and supplier relationships
• Maintain strong communication between BOH and FOH leadership teams
• Represent the culinary identity of the restaurant with creativity, discipline, and passion

Qualifications & Experience

• Michelin-rated restaurant experience required (1, 2, or 3 star kitchens strongly preferred)
• Background as an Executive Chef OR a Sous Chef ready to step into a first Executive Chef role
• Expertise in modern, refined cuisine and advanced cooking techniques
• Proven leadership experience in high-volume, fast-paced environments
• Strong interpersonal, coaching, and team-building skills
• Ability to remain composed under pressure and deliver consistent excellence
• Strong organizational abilities and attention to detail
• Business and financial acumen including food cost management and vendor negotiations
• Must be legally authorized to work in the United States

Ideal Candidate Profile

• Ambitious, Michelin-driven, and eager to lead a restaurant toward its first star
• Hands-on leader who thrives in both fine dining and high-volume service settings
• Confident communicator with strong emotional intelligence and team leadership skills
• Creative, disciplined, and committed to continuous growth and innovation
• Ready for a transformative next step in their culinary career

Company Description

We are Burlington’s #1 place for Sports with 11 TV’s, 9 Pool Tables, Dart Board, Big Buck Hunter, Golden Tee, and Pinball! With 12 Beers on Tap, expansive liquor selection, and our sports themed menu, we are sure to please everyone!

Role Description

This is a full-time on-site role for a Kitchen Manager located in Burlington, WI at The Breakaway Restaurant & Pool Hall. The Kitchen Manager will oversee day-to-day kitchen operations, including supervising kitchen staff, ensuring high food quality standards, managing inventory, and ensuring compliance with food safety and health regulations. Responsibilities also include menu planning, food preparation, and maintaining a clean and efficient kitchen environment to deliver an exceptional dining experience for customers.

Qualifications

• Proficiency in Food Preparation and Cooking techniques
• Expertise in managing Food & Beverage operations and maintaining high Food Quality standards
• Experience in Culinary Management, including team leadership and inventory control
• Strong organizational skills and ability to work in a fast-paced environment
• Knowledge of health, safety, and sanitation regulations in the food industry
• Effective communication and team collaboration abilities
• Previous experience in a kitchen management role is preferred
• Culinary degree or relevant certification is a plus

• The Cook will prepare all food items according to standard recipes and menu to ensure consistency of product to Guests.
• Always conduct oneself in a manner that reflects a positive and professional image.
• The Cook will create order lists for recipe preparations.
• Communicate clearly with other Cooks and Sous Chefs.
• The Cook will train lower level Cooks how to properly use equipment.
• Read recipes and gather all necessary items for recipe execution.
• The Cook will cook, prepare, dish-up and assemble all food for the outlet.
• Adhere to control procedure for food cost and quality.
• The Cook will perform all assigned side work to include replenishing/restocking work station with supplies.
• Check station before, during and after shift for proper set-up and cleanliness.
• The Cook will organize and prioritize work, and meet deadlines.
• Work the line in different locations i.e. Sauté, Broiler, Appetizer, Pantry, Pasta, Grill etc.
• The Cook will prepare hot and cold sauces.
• Perform all duties at a higher level of accuracy and speed than a Assistant Cook
• The Cook will work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.
• Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, braise, kettle, and flat top.
• The Cook will grasp, bend, lift and/or carry, or otherwise, move or push goods weighing a maximum of 150 lbs.
• Perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances.
  
  

• One (1) year minimum experience in food preparation and food knowledge
• Must be able to perform all cooking duties
• Knowledge of how to prepare sauces.
• Requires reading and math skill for recipes and measurements
• Possess knowledge of two stations with some familiarization of two others
• Must have basic knife skills
• Knowledge of the MSDS program
• Must be able to complete any classes or certifications required by the state of Missouri or Ameristar Casinos, Inc.
• No schooling is required but culinary education is encouraged
• Must be at least 18
  
  

The opportunity

Delaware North Sportservice is hiring seasonal Servers to join our team at Globe Life Field in Arlington, Texas. As a Server, you will be the face of our restaurant and play a critical role in providing excellent service to our guests.

Please note this is a tipped position; the hourly minimum pay listed doesn’t include any potential tipped earnings.

Pay

$8.00 - $8.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

What will you do?

• Greet guests, provide menus, clearly communicate restaurant specials, answer questions about menu items, collect food and beverage orders, serve items ordered, and attend to guests' needs throughout their visit
• Accurately enter orders into the point-of-sale system so that kitchen staff can prepare food and bar staff can prepare drinks, as needed
• Serve alcoholic beverages responsibly, request identification, and adhere to all alcohol service policies and procedures
• Prepare and deliver the check to guests at the table,  accept and process the payment
• Collaborate with other restaurant servers, kitchen, and bar staff
• Perform opening, closing, cleaning, and side work duties, as assigned
• Ensure all equipment and workspaces are clean, sanitized, organized, and working properly

More about you

• At least one year of experience as a server in a high-volume environment is preferred
• Previous experience with a point-of-sale system in a service or hospitality environment preferred
• No high school diploma or GED required

Physical requirements

• Constant standing, walking, bending, reaching, and repetitive motions  
• Ability to maneuver between tables and around corners
• Ability to lift, balance, and move large food trays, weighing up to 35 pounds
• Ability to stand or walk for the entire length of the shift; may include walking up and down stairs

Shift details

Weekends
Evenings
Events

Who we are

Delaware North operates concessions, suites, catering, premium dining, and retail management at Globe Life Field, home of the Texas Rangers since the park opened in 2020. We manage concession stands at the 40,300-seat stadium with a menu offering classic stadium food options, and an ample supply of vegan options.

Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.

Together, we're shaping the future of hospitality — come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.

Pastry Cook 1 As a Pastry Cook 1, at Aulani, A Disney Resort & Spa, you will be responsible for overseeing the daily operations of all bakery outlets and assist with overall culinary supervision and execution of all menu categories and specific recipes for all bakery menu items including timing, quality, temperature, portion and presentation.

Will also assist Leads and Chefs to ensure proper delivery and production of exceptional bakery items for all Resort restaurant outlets and banquets and assist with specific Allergy requests.

Responsibilities : Perform various pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing Prepare products and replicate a recipe according to guidelines with minimal or no supervision Prepare, decorate, finish and plate all bakery items to Resort and restaurant standards Occasionally assist in creating and decorating cakes, wedding cakes, and custom amenities Able to understand and interpret BEO’s, Private dining and restaurant orders Utilize proper food safety, sanitation and HACCP guidelines throughout all bakeshop food prep areas Check and maintain proper temperatures throughout all bakeshop areas Produce quality food products and understand the impact of spoilage Assist with preparation of items for Guests with special dietary needs Portion and arrange food on serving dishes using proper portion control and plate presentation Additional Pastry Cook 1 Responsibilities: Ability to perform all pastry techniques which include, scaling, mixing, proofing, baking, decorating, and finishing wedding cakes and show pieces May be required to communicate with Guests on stage when needed to explain cooking techniques or answer questions Formulates and prepares recipes for all outlets and banquet requests Responsible for monthly inventory and daily food orders Assist with providing overall culinary supervision including all outlets Responsible for Cast Member Training, progress reports, and bakeshop administration needs Assist with preparation of items for Guests with special dietary needs Directly assists the chef in the preparation for off-site functions Occasionally conducts Promotional cooking demonstrations for Guests Proficient in all Stations May be required to write and price custom menus for banquet events Responsible for inventory, reading menus, and estimate food requirements to create a production plan Basic Qualifications : Pastry Cook 1 ​​ Minimum 5 years’ experience in culinary field/high volume bakery or Culinary Degree and 3 years related experience; Must understand the principles of proper sanitation; Working knowledge of cost controls Culinary Education Degree, Certification or Equivalent; Accredited Food safety certification or equivalent; must complete a 6 hour practical Additional Information : SCHEDULE AVAILABILTY Full-Time requires full availability for any shift at any time
- including early mornings, late nights, weekends and holidays.

Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year.

Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $39.16 per hour.

Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered.

To learn more about our benefits visit:

At Dutch Bros Coffee, we are more than just a coffee company. At Dutch Bros, we're all about embracing the grind with every crew member, shop, and customer interaction–all while making a massive difference one cup at a time.

It's fast, requires high-energy, and is physically demanding. You'll be moving quickly and keeping up with a steady flow of customers all while delivering unforgettable service.

We sell coffee, but we're in the relationship business creating genuine connections every chance we get!

Ready to support your crew, no matter what's needed.Help customers navigate the menu and discover new favorites, all while delivering top-tier service.Live out the Dutch Bros values—radiate kindness, get up early, stay up late, and change the world.Serve the community and learn the art of giving to others.Show up on time, support your crew, and be ready to roll when your shift starts.You'll be moving quickly and handling a steady flow of customers for up to 10-hour shifts—so take those breaks to recharge!Crew-first mentality . Be prepared for all conditions rain or shine—we've got Dutch gear to help!You'll need to show up on time for scheduled shifts and mandatory meetings.Training & Development . We'll set you up for success with hands-on training and menu knowledge tests to make sure you meet Dutch Bros standards.Competitive pay, tips, and opportunities for career growth within the shop, headquarters (HQ), and or warehouse & roasting facilities.Tuition reimbursement, free drinks, Dutch Bros swag, and an uplifting work environment like no other!Every cup you serve fuels our community—powering local givebacks and our biggest philanthropy days.Work surrounded by upbeat music, a casual dress code, and a roster of friendly faces.Dutch Bros isn't just a J-O-B, it's an opportunity to learn, grow, and have fun TOGETHER!

Up to $15.65 per hour

Number includes an average tip of $5.65 per hour. What we strive for: a fun environment, great co-workers, and a chance to make a difference in your community. Actual tips may vary based on a variety of factors including location, position, hours, and quality of service. Average hourly tips are based on 2024 reporting.

If you like wild growth and working in a unique and fun environment, surrounded by positive community, you'll enjoy your career with us!

Position: Executive Chef/ GM

Location: Boston, Mass (Fully on site)

Salary: $90K-$100K

Growing Hospitality Services provider seeks a new Executive Chef Sous/ Manager to join their team.

Responsibilities:

• Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.
• Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences.
• Utilize Shipday for all logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.
• Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and corporate requirements.
• Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, discipline, performance reviews, cross-training and employee development.
• Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services.
• Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records.
• Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately.
• Responsible for supporting the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets.
• Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer
• Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services.
• Conduct monthly inventory for kitchen & locker products.
• Assists DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures.
• Supports District Manager in communicating and maintaining client relationships with local client base.
• Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives.

Qualifications

• 5+ years in hands-on culinary operations with Safe Food Handling Certificate preferred.
• 5+ years in food/Bev operations management experience overseeing staff, client engagement, inventory management, systems & process implementation.
• Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.
• Must have a base knowledge of finance and accounting principles and Department of Health Regulations.
• Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget.
• Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component.
• Multi-lingual is preferred (Spanish/French).
• A flexible work schedule required, including weekends and holidays and frequent travel (approximately 10%)
• Must have valid driver’s license with clean driving history.
• All candidates will be subject to background check & drug screening.